Biskuttini tar-raħal

These traditional cookies should be stored in an airtight container once cooled completely and can also be frozen for 3 months. They turned out great even without vanilla essence and orange/lemon peel.


  • 250g gf self raising flour (dove’s farm) (or 250g plain flour and 1tsp baking powder)
  • 90g castor sugar
  • 2 eggs
  • 62.5g margarine
  • ¼ tsp ground cloves or mixed spice
  • 1 tsp whole aniseed / caraway seed (ħlewwa)
  • 1tsp ground aniseed / caraway seed
  • ¼ tsp Vanilla (optional)
  • 1tsp Orange and/or lemon peel (optional)
  • ICING: icing sugar, coloring, lemon juice


  1. Place the butter in a large mixing bowl and add the caster sugar. Use an electric hand whisk to beat them for around 6-7 minutes at full speed until it triples in volume and turns white and fluffy.
  2. Add the eggs.
  3. Sift the flour twice into another bowl and add the baking powder (if using), salt, aniseed, cloves and mix well.
  4. Combine the dry ingredients into the liquid mixture by whisking the mixture. As soon as it starts coming together use your hands to form a dough. If mixture is too runny knead in some more flour with a wooden spoon or your hands.
  5. Dust your hands with flour and roll the dough into balls and place on the baking tray.
  6. Press down slightly with your finger to form into oval shapes.
  7. Bake for 20 minutes until the cookies are cooked but still pale in colour.
  8. Remove from the oven and allow to cool completely before removing them from the baking tray.